Update my dinner status, I'm making this tonight.
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Servings: 10 Servings
Total Time (median): tell us
Ingredients
BASIC VEGETABLE STOCK
- 14 c Water
- 1 c Coarsely chopped celery
- 1/2 c Coarsely chopped fresh
- 1/4 ts Black peppercorns
- 3 lg Carrots, quartered
- 3 lg Stalks celery, quartered
- 1 lg Parsnip, quartered
- 1 lg Onion, quartered
- 1 Bay leaf
- MATZO bALLS:
- 1/4 c Water
- 3 tb Margarine, melted
- 3 Eggs, lightly beaten
- 1 c Unsalted matzo meal
- 3/4 ts Salt
- 2 qt Water
Preparation
Combine first 9 ingredients in a large Dutch oven, and bring to a boil. Cover, reduce heat, and simmer 30 minutes or until vegetables are tender. Yield: 10 servings (serving size 1 cup soup and 3 Matzo Balls). INSTRUCTIONS FOR Basic Vegetable Stock: Combine all the ingredients in an 8-quart Dutch oven or stock pot; bring to a boil. Partially cover, reduce heat, and simmer 2 hours. Strain into a large bowl; discard solids. Cover and chill. Yield: 2-1/2 quarts (serving size: 1 cup). Combine the first 3 ingredients in a bowl. Add matzo meal and salt; stir well. Cover and chill 1 hour. With floured hands, shape mixture into 30 (1-inch) balls. Bring 2 quarts water to a boil in a Dutch oven; add matzo balls. Cover, reduce heat, and simmer 30 minutes. Remove balls with a slotted spoon; discard cooking liquid. Yield: 30 Matzo Balls (serving size: 3 Matzo Balls). Per serving: 260 Calories; 8g Fat (26% calories from fat); 9g Protein; 40g Carbohydrate; 56mg Cholesterol; 1576mg Sodium NOTES : To serve, ladle into individual bowls; top with green onions, parsley, and Matzo Balls. Recipe by: Cooking Light, March 1995, page 154 Posted to MC-Recipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.
